FOOD & DRINK

From his small walk-up restaurant, Southern Smoke BBQ, in his tiny hometown of Garland, it’s not unusual for Matthew Register to serve a barbecue sandwich with a side of ratatouille or pozole. For Matthew, Southern Smoke isn’t just about the food, it’s about helping revitalize the place he grew up. Meet Matthew.

Have you found yourself pondering the meaning of life recently? Have you asked yourself whether our country is falling apart? What the universe has against the Panthers? If we should be preparing for the end of times? We have, and we are honoring the questioners, doubters and debaters among us by attempting to answer one of life’s biggest questions: is a hot dog a sandwich?

Like many of us, the flavors of Nation Hahn's childhood give him a sense of place. They also inform his work, where he’s too often reminded many of our students are hungry and without access to nutritious food.

"It's not fishy, it's full of flavor." Chef Ricky Moore has had this conversation time and time again at Saltbox Seafood Joint. This week, learn one way to use underutilized species; it's a spin on a classic Southern dish that won't dissapoint. Try your hand at fish & grits.

Savory enough to drink straight, moonshine has a storied legacy here in North Carolina, but can be intimidating to first-time sippers. Meet one man whose roots run generations deep in bootlegging & try our list of cocktails made with his family's shine, an unexpectedly tasty and creative base.

North Carolina is poised to be at the epicenter of the local seafood movement. But, the seafood industry in North Carolina is at a critical juncture full of passion, disagreement and misinformation. Join us as we take a closer look at seafood foodways and the importance of knowing where our seafood comes from.

Meet David & Hal, friends and neighbors for over 40 years. NC State professor Hal helped David immigrate to the United State after the two met in Vietnam. David now owns a successful restaurant in Raleigh, David's Dumplings & Noodle Bar.